Detection analysis of line peppers with different packaging at different shelf life by GS-MS and electronic nose

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1 Science and Technology of Food Industry 1 1,*, 2, 2 2, : HS-SPME-GC-MS d 3 16 μm PE 2 μm PE A 16 μm PE B 2 μm PE C C A B C C 1 d B LDA PCA : GC-MS Detection analysis of line peppers with different packaging at different shelf life by GS-MS and electronic nose PAN Bing-yan 1,LU Xiao-xiang 1,*,ZHANG Peng 2,LI Jiang-kuo 2,CHEN Shao-hui 2 1.Tianjin Key Laboratory of Food Biotechnology College of Biotechnology and Food Science Tianjin University of Commerce Tianjin 3134 China 2. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin 3384 China Abstract:Volatile substance of line peppers during room temperature shelf life after storage 15 days at 1 was detected and analyzed by headspace solid-phase micro extraction combined with gas chromatography mass spectrometry(hs-spme-gc-ms) and electronic nose. The aim was discussed the effects of volatile components using three kinds of different packaging(no packaging,16 μm PE,2 μm PE) at different shelf life. The results showed that volatile substance of line peppers was mainly composed of esters,ldehydes and alcohols,none packaging group(group A) fruit alcohols and esters relatively highest,2 μm PE film packing group(group C) was lower than 16 μm PE film packing group(group B),group C had the maximum relative content of aldehydes. Aldehydes reduced and esters increased of group A,B,C with extended shelf life,group C (2 μm PE packaging) had the best preservation. Electronic nose analysis showed that group B and C distinction was not ideal at shelf life of 1 d,the difference in volatile substance was more distinguished between groups in different packaging by electronic nose detection with extended shelf life. Electronic nose could be used for judgment distinguish of line peppers at different shelf life and different packaging thickness,volatile components of line peppers were affected by packaging film thickness and the length of time a lot. Therefore, discriminate of line peppers different packaging at different shelf life was feasible by electronic nose. Key words:line pepper;gc-ms;electronic nose;packaging;shelf life :TS25.9 doi: /j.issn :A :12-36(215) : : pby_816@163.com * : lxxiang@tjcu.edu.cn : 212BAD38B

2 Vol. 36, No. 16, min 65 r/min 25 5 min [1-2] [3] CO 2 2 CO 2 [4] GC-MS HP-INNOWAX 3 m - 5 /min 15 1 /min 22 gas chromatography mass spectrometry μm.25 μm 4 3 min 1 min 25 He GC-MS 1 ml/min headspace solid phase micro extraction HS-SPME EI 2 45~6 amu g 1 ml PE [5-6] 5 min PEN3 1 s 5 s 5 s 1 2 s 1 s [7-8] 1 ml/min 1 GC-MS 41~43 s [9-1] GC-MS 1 G/G PE GC-MS NIST/WILEY [11-12] Winmuster PCA LDA 1 12 h μm PE GC-MS PE RH9% 15 d 18~2 3 A 16 μm PE A 1 15 d B C 1 6 d B 16 μm PE 1~ d C 2 μm PE 1 15 d 1 6 d - NaCl 7 26~34 7~12 3~7 2~4 3~9 2~6 1~3 5/3 μm CAR/DVB/PDMS 1 μm PDMS 1~4 1 Supleco 2 Trace DSQ MS Finnigan PC-42D Corning PEN3 Airsense 1 6 d d A A B C 51.12% 8 r/s 15 min % 38.64% C A 8 ml 15 B C 3.41% 35.32% 6 15 min 2.5 g NaCl 42.61% B A B C

3 E6 E7 Fig.1 Science and Technology of Food Industry min A A -1d B A -6d min A GC-MS Total ion chromatogram of volatile components in line peppers of group A E6 E6 Fig min A C -1d B C -6d min C GC-MS Total ion chromatogram of volatile components in line peppers of group C 35 E6 E6 Fig min A B -1d B B -6d min B GC-MS Total ion chromatogram of volatile components in line peppers of group B 1 1 d 6 d Table 1 Changes of volatile substance categories of line peppers at shelf life of 1 d and 6d 1 d 6 d A B C A B C B A B C A B C A A B C C 9.56% 1.29% 5.72% [13] 6 d B A B C 4.47% 43.83% 34.2% C C 6 -CoA - A B C AAT 21.9% 32.36% 41.33% A ADH A B C [14] 2.38% 1.84% 7.76% 1 6 d A C

4 Vol. 36, No. 16, d 6 d % Table 2 Volatile substance relative content of Line peppers with different packaging at shelf life of 1 d and 6 d % 1 d 6 d A B C A B C C 6 H 12 O C 6 H 12 O C 6 H 14 O C 1 H 18 O C 15 H 26 O C 6 H 1 O C 11 H 22 O C 6 H 1 O C 6 H 14 O C 15 H 28 O C 5 H 1 O C 12 H 26 O C 13 H 28 O C 15 H 26 O C 15 H 26 O C 11 H 24 O C 17 H 36 O C 16 H 34 O C 8 H 1 O C 12 H 2 O C 8 H 8 O C 12 H 24 O C 17 H 34 O C 1 H 2 O C 14 H 28 O C 16 H 22 O C 16 H 3 O C 1 H 2 O C 11 H 22 O C 11 H 22 O C 19 H 3 O C 18 H 36 O C 17 H 28 O C 14 H 24 O C 11 H 2 O C 6 H 1 O C 6 H 12 O C 16 H 32 O C 18 H 36 O C 9 H 16 O C 6 H 1 O B- C 15 H C 15 H a 5 6 9a H - C 15 H

5 Science and Technology of Food Industry d 6 d A B C A B C 4 - C 15 H C 15 H S A A- -1H- 6 R A A- -1H- C 15 H C 1 H C 15 H C 12 H C 8 H C 1 H C 26 H C 6 H 1 O C 1 H C 14 H C 14 H C 1 H 18 O C 9 H 18 O C 18 H 34 O C 11 H 22 O C 2 H 34 O C 8 H 16 O C 6 H 12 O C 18 H 34 O E-9- C 14 H 26 O β C 13 H 2 O α- C 13 H 2 O C 9 H 18 O C 1 H 14 O C 9 H 14 N 2 O C 1 H 18 O C 8 H 9 NO C 8 H 7 N C 3 H 5 N 3 O [18-19] 1 6 d d 6 d [15] [16] [2] [17]

6 Vol. 36, No. 16, d A B C PC2 1 d [21] LD % LD2 7.9% 96.79% 6 A B C 1 d LD1 6 d 4 A B C 1 d LD1 Fig.4 Changes of volatile substance categories relative content 6 d of line peppers shale life after storage PCA 6 d A B C 1 d PCA 3 PCA 16 2 μm 41~43 s PE CO 2 CO 2 [24] A B C 5 5 PC1 PC2 PCA C-6d 95% -145 [22] 5 A B C PC1-141 B-6d C-1d 92.64% PC2 3.97% -142 B-1d 96.61% 95% A-1d PC1 PC2 A-6d PC1 B C 1 d LD % 6 3 B C 1 d Fig.6 Linear discriminant analysis of three treatment groups at shale life after storage 1 d PC1 6 d Fig.5 % PC2 3.97% C-6d A-1d C-1d 2.3 B-6d 2.25 B-1d A-6d PC % 5 A-1d B-1d C-1d A-6d B-6d C-6d 3 Principal component analysis of three treatment groups at shale life after storage 2.3 LDA LDA 41~43 s A B C LDA LD2 7.9% 3 HS-SPME-GC-MS A B C C A B C

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